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20 result(s)
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Extra premium grilled tongue seasoned with salt
花咲きタン塩- 3,080 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Wasabi
- Ingredients Choice grade beef tongue
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Premium short ribs
上カルビ- 2,200 JPY
- (Including tax)
- Flavor Wasabi
- Ingredients Beef boneless short ribs
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Tan shio (salted tongue)
タン塩- 2,310 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Salt
- Ingredients Beef tongue
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Kalbi (short ribs)
カルビ- 1,430 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Salt, Sauce for grilled meat
- Ingredients Beef boneless short ribs
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Premium skirt
上ハラミ- 2,310 JPY
- (Including tax)
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Beef loin
ロース- 1,430 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Sauce for grilled meat
- Ingredients Beef loin
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Marbled meat yakiniku
霜降り焼肉- 2,640 JPY
- (Including tax)
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Lean meat
赤身肉- 1,980 JPY
- (Including tax)
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Sirloin
史上最高のロース- 2,750 JPY
- (Including tax)
- Ingredients Beef sirloin
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Assorted yakiniku
牛武盛り- 8,800 JPY
- (Including tax)
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Premium rumen
上ミノ- 1,430 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Beef mountain chain tripe
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Liver
レバー- 880 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Beef liver
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Horumon (offal)
ホルモン- 880 JPY
- (Including tax)
- Cooking Bake/Roast
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Assorted offal
お好み3種盛り- 1,650 JPY
- (Including tax)
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Hachinosu (reticulum / second stomach chamber)
ハチノス- 880 JPY
- (Including tax)
- Cooking Bake/Roast
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Pork short ribs
豚カルビ- 990 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Pork boneless short ribs
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Samgyeopsal
サムギョプサル- 1,320 JPY
- (Including tax)
- Cooking Bake/Roast
- Flavor Gochujang, Sesame oil, Red pepper
- Ingredients Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame
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Locally raised chicken
地鶏- 770 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Chicken
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Assorted seasonal vegetables
野菜焼き- 550 JPY
- (Including tax)
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Garlic
にんにく焼き- 770 JPY
- (Including tax)
- Cooking Bake/Roast
- Ingredients Garlic
※ The above information was correct at the time of updating, but there may be changes to actual prices. Please confirm the current prices when visiting.